Cinnamon Roll Cupcakes

Sarah Petty

By
@sardpett

Just baking one day and thought of these. Why not combine two delicious things: cinnamon rolls and cupcakes!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes about 24 cupcakes
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 box
betty crocker cinnamon swirl cake mix
3 stick
butter (softened)
3 medium
eggs
2 large
duncan hines cream cheese whipped icing
2 Tbsp
ground cinnamon
3 c
confectioners' sugar
1/2 c
milk
1 tsp
salt
a few dash(es)
brown icing coloring

Step-By-Step

1Mix cake ingredients according to box.

2Fill 12 count muffin pan with cupcake liners and preheat oven to 350 F.

3Using ice cream scoop, fill each liner 2/3 full with cake batter.

4Bake for 18 minutes. Pull out and check with a toothpick or fork (if comes out clean they are done, if not bake for just 2 more minutes and check again).

5Let cupcakes cool at least 5 minutes. Put them on paper towels to be iced.

6Bake the rest of the cupcakes repeating steps 3-5.

7Add about 3 full sprinkles of cinnamon per can of cream cheese icing. To ice cupcakes you can use knife of pastry bag your choice.

8For cinnamon icing: mix rest of the cinnamon (significantly more than what you put in the cream cheese), the confectioner's sugar, milk, 1 1/2 sticks butter (melted), salt and brown food coloring in medium bowl. This icing will be slightly soupy.

9Definitely use a pastry bag for this icing. Create a swirl pattern over the cream cheese icing to resemble a cinnamon roll.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American